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Sweet Corn and Tomato Salad with Fresh Cilantro
5 ears fresh corn, husked
1 lb. plum tomatoes, cut into 1/2 inch cubes
3/4 cup finely chopped red onion
1/2 cup chopped fresh cilantro
3 Tbsp. extra-virgin olive oil
juice of 1 lime
Cook corn in a large pot of boiling salted water until just tender, about 5 minutes. Drain; cool to room temperature.
Cut corn kernels from cobs. Transfer corn to a large bowl.
Add remaining ingredients; toss to blend.
Season salad to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature, tossing occasionally.)
As a main dish, protein enriched, add 1 can of drained and rinsed black beans. YUMMY!
see my food blog: vegetarianfoodadventures.blogspot.com/